Blueberry Pudding with Lemon Cream Sauce Recipe

"THIS IS my favorite part of my favorite meal! The 'pudding' really bakes up as a cake, but the delicious lemon sauce crowning each piece has a pudding-like consistency. This dessert is so good I can't resist making it several times during blueberry season...but my family has never complained about having it too often."

Nutritional Facts

Directions

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool.

In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.

For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cold with Lemon Cream Sauce.Yield: 9 servings.

Originally published as Blueberry Pudding with Lemon Cream Sauce in Reminisce
July/August 1993, p47